by Eric Hegwer on 30 November, 2008
Today begins a week long series on how to propose in Austin, TX.
It’s been a while since I proposed (just over 9 years), but I’m pretty sure not that much has changed.
I’m going to start this mini-series of proposal how-to with my story. I want to warn all the ladies out there that I’m a bit slow – It took me almost 5 years of going out before I popped the question. Most of you probably won’t wait that long, but I am super lucky that Jenn did. And that was over 9 years ago.
We were in Napa, CA Touring the Mumm’s Sparkling facility, looking at Ansel Adams Prints, and then sampling the many different varieties of Sparkling wine (remember Champagne only comes from France). I didn’t have a ring, or a plan for that matter. We were just sitting there, and I felt like I should ask her to marry me, right now.
So I did, and she said yes.
I didn’t plan it out. And I only have one regret. I wish I had photos.
Now it is possible for you to have photos of your proposal.
I’m offering my services to do a stealth photography session of your proposal. Interested? Let me know.
by Eric Hegwer on 28 November, 2008
I’ve been working on something very, very big for the last few months, and in a couple of days, it will be ready for the world to see. I have a feeling it will completely change the wedding industry.
by Eric Hegwer on 27 November, 2008
- 4-5 medium sized potatoes
- butter
- salt
- milk
First put on a big pot of water to boil. High heat.
Next peel the skins off of the potatoes. Throw away the skins, you don’t need them in this recipie for mashed potatoes.
Cut each potato in half, and then into quarters. Do this so they cook faster.
Put each piece of potato into the water (it doesn’t have to be boiling yet). Cover the pot if you want, to make them boil faster. Once the water with the potatoes is boiling, turn down the heat to a low setting, so they are just simmering (barely boiling)
After 7-12 minutes (depending on the size of the pieces), they should be ready to strain. Carefully remove the potatoes from the water by whatever way you want. You can use tongs, or a spoon or fork, or pour everything through a strainer. The goal is to separate the potato from the water.
Now, put the potato pieces into a bowl, and add the butter, salt and milk. You don’t need to measure anything. I use about 1/2 inch of butter from a cube (or 2-3 tablespoons), 2 pinches of salt, and just a quick splash of milk. More milk makes them fluffier, less milk makes them dryer.
Mash everything together.
Eat.
If you want to add some other things you can add garlic powder, or rosemary, or parmesan cheese. Yum!
